Quick Crab Stuffed Lobster Tails

Making a fancy restaurant-style dinner at home can feel pretty intimidating, especially when you’re working with pricey ingredients like lobster and crab. Between getting the cooking times just right and making sure everything comes together perfectly, it’s natural to feel a bit nervous about tackling seafood dishes in your own kitchen.

But these crab stuffed lobster tails are actually easier to make than you might think, and they’re perfect for special occasions when you want to impress without spending hours in the kitchen. With simple ingredients and clear steps to follow, you’ll be serving up restaurant-quality seafood right from your home kitchen.

What Kind of Crab Meat Should I Use?

For this stuffed lobster recipe, you’ve got several options when it comes to crab meat. Lump crab meat is ideal since it has nice, big chunks that make the stuffing more substantial, but backfin or even special grade crab meat will work just fine too. Fresh crab is always best, but quality pasteurized crab meat from the seafood counter is a perfectly good alternative – just make sure to drain it well and pick through it for any bits of shell. If you’re working with a tight budget, imitation crab (also called surimi) can be used, though it won’t give you quite the same rich, sweet flavor that real crab meat provides.

Options for Substitutions

While this seafood dish has some key ingredients that make it special, there are several ways you can adjust the recipe based on what you have:

• Lobster tails: These are the star of the show and can’t really be substituted. However, you can use either warm water or cold water tails – just adjust cooking time as cold water tails are usually larger.
• Crab meat: While fresh crab meat gives the best flavor, you can use canned lump crab meat or even imitation crab if needed. If using canned, make sure to drain it well.
• Shallot: No shallots? Use 1/4 cup finely diced sweet onion instead.
• Bell peppers: Any color bell pepper works fine here, or you can swap with celery for a different crunch.
• Bacon: You can skip the bacon for a lighter version, or use pancetta. If omitting, add an extra tablespoon of butter for richness.
• Breadcrumbs: Regular or panko breadcrumbs both work well. For a gluten-free option, use crushed pork rinds or gluten-free breadcrumbs.
• Fresh parsley: Dried parsley works too (use 1 teaspoon), or try fresh chives or dill for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing crab stuffed lobster tails is overcooking the seafood, which can turn both the lobster and crab tough and rubbery – keep a close eye on the cooking time and remove from heat as soon as the lobster meat turns opaque and the stuffing is golden brown. A common error is not properly butterfly-cutting the lobster tails, so make sure to use sharp kitchen shears to cut through the top shell and lift the meat carefully without detaching it completely from the tail. Another crucial mistake is using wet crab meat in your stuffing mixture, which can make the filling soggy – always drain and pat your crab meat dry with paper towels before mixing it with other ingredients. For the best results, avoid overstuffing the lobster tails as this can lead to uneven cooking and make sure to baste them with melted butter during cooking to keep the meat moist and flavorful.

What to Serve With Stuffed Lobster Tails?

When serving these fancy stuffed lobster tails, you’ll want sides that complement but don’t overshadow the star of the show. A simple risotto or wild rice pilaf makes an excellent base, soaking up all those tasty seafood juices. For vegetables, roasted asparagus or a medley of sautéed green beans and carrots add nice color and freshness to the plate. If you’re going all out for a special occasion, start with a light Caesar salad and finish the meal with some warm drawn butter on the side for extra dipping – because let’s be honest, you can never have too much butter with lobster!

Storage Instructions

Keep Fresh: If you have any leftover crab stuffed lobster tails (though I doubt you will!), place them in an airtight container and keep them in the fridge for up to 2 days. The sooner you enjoy them, the better they’ll taste, as seafood is best when fresh.

Make Ahead: You can prep the crab stuffing mixture up to 24 hours in advance and keep it covered in the fridge. This is super handy when you’re planning a special dinner! Just stuff the lobster tails and bake when you’re ready to serve.

Warm Up: To enjoy any leftovers, gently warm them in the oven at 325°F for about 10-12 minutes, or until heated through. I’d avoid using the microwave as it can make the lobster meat tough and rubbery. A quick spritz of lemon juice after reheating helps bring back that fresh seafood flavor!

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 90-100 g
• Fat: 50-60 g
• Carbohydrates: 30-35 g

Ingredients

• 2-4 lobster tails (fully thawed if previously frozen)
• 8 ounces fresh crab meat (or imitation as an alternative)
• 2 tablespoons olive oil (split in usage)
• 2 tablespoons butter (split in usage)
• 1 garlic clove (finely chopped)
• 1 shallot (finely chopped)
• 3 tablespoons bell peppers (choose from yellow, red, and/or orange, chopped)
• 2 strips bacon (cut into pieces)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon parsley (chopped)
• A dash of cayenne
• A dash of paprika
• 1 egg (lightly beaten)
• 6 tablespoons plain breadcrumbs
• Juice from 1/2 a lemon

Step 1: Prepare the Lobster Tails

Preheat your oven to 375°F (190°C).

Begin by cutting the back shell of each lobster tail from front to back, lengthwise.

Gently peel open the shell and carefully pull the lobster meat out, laying it atop the shell for display.

Coat the front and back of the lobster meat with 1 tablespoon of olive oil, then rest it back on the shell.

Set the prepared lobster tails aside for stuffing later.

Step 2: Cook the Vegetable and Bacon Mixture

In a medium saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

Add the minced garlic, shallots, bell peppers, and chopped bacon to the saucepan.

Cook these ingredients together until the vegetables become soft, which should take approximately 3 minutes.

Once cooked, remove from heat and set aside.

Step 3: Prepare the Stuffing Mixture

In a separate bowl, combine the salt, pepper, chopped parsley, cayenne pepper, paprika, bread crumbs, beaten egg, and lemon juice.

Once your vegetable and bacon mixture is ready, add it along with any juices from the saucepan to the bowl.

Gently fold all ingredients together until thoroughly combined, being mindful not to crush any additional crab meat should you be using it.

Step 4: Stuff the Lobster Tails

Take a generous portion of the prepared stuffing and top each lobster tail.

Make sure the stuffing is distributed evenly over the lobster meat, but avoid packing it too tightly to allow for even cooking.

Sprinkle a small amount of additional bread crumbs over the top of the stuffing for added texture and flavor.

Step 5: Bake the Lobster Tails

Place the stuffed lobster tails onto a baking sheet.

Bake in the preheated oven for about 15-20 minutes, or until the lobster meat is opaque and cooked through, and the stuffing is golden brown on top.

Be careful not to overcook the lobster as it could become tough.

Step 6: Serve and Enjoy

Once baked, remove the lobster tails from the oven and allow them to rest for a few minutes.

Serve the stuffed lobster tails hot, garnished with additional chopped parsley or a wedge of lemon if desired.

Enjoy your flavorful and elegant dish!